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Cumin Seed, whole, cultivated, 1 lb.

Cumin Seed, whole, cultivated, 1 lb. U Kosher

This product has been inspected by Earth Kosher,
a kosher certifying agency in the United States.


Botanical Name:     Cuminum Cymium

Country of Origin:  India

Common Names:    Cumino, Cumino Aigro, Comino, Jeera, Jiraka, Comino Romano



Description:

The stem of this flowering plant is slender and branched, rarely exceeding 1 foot in height and somewhat angular.  The leaves are divided into long, narrow segments, like the plant that produces fennel seeds, but much smaller, and they are of a deep green color, generally turned back at the ends.  The upper leaves are nearly stalkless, but the lower ones have longer leaf-stalks.

The flowers are small, rose-colored or white, in stalked umbels (umbels are clusters of flowers that all come to a flat even plane, such as you find with wild flowers such as Yarrow and Queen Annís Lace).  The umbels of the Cumin herb contain four to six rays, each of which are only about 1/3 inch long, and they bloom in June and July.  These blooms will be the cumin seeds which are oblong in shape, thicker in the middle, compressed laterally about 5 inch long and resemble Caraway seeds, though they are lighter in color and bristly instead of smooth, and fairly straight, rather than curved.  The seeds have nine fine ridges.  Their odor and taste are somewhat like caraway, but less agreeable.

The plants, if grown at home, should be sown in small pots, filled with light soil and plunged into a very moderate hot bed to sprout and grow.  These seedlings should be hardened gradually in an open frame and transplanted into a warm border of good soil, preserving the balls of earth which adhere to the roots in the pots.  Keep your cumin herb bed clean of weeds and the plants will flower very well and will probably perfect their seeds if the season should be warm and favorable.

Parts Used:

Seeds

Uses:

Cumin is used mainly where highly spiced foods are preferred.  It is heavily used in Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cookery.  Cumin is an ingredient in most curry powders and many savory spice mixtures, and is used in stews, grills - especially lamb - and chicken dishes.  It gives bite to plain rice, and is often added to beans and cakes.  Small amounts can be usefully used in aubergine (eggplant) and kidney bean dishes.

Compounds Contained in This Herb:

Volatile Oil (2 to 5%): chief components cuminaldehyde, gamma-terpenes, beta-pinenes, p-cymene, 1,3-pmenthandial
Fatty oil (10 to 15%): chief fatty acids petroselic acid palmitic acid
Proteic substances (15 to 20%)

Preparations:

Generally, the seeds are either:

  • lightly roasted before being used whole or
  • ground to bring out their aroma and added in a small quantities to flavor foods.

Cumin may also be pounded with other spices and placed into mixtures such as curry powder.  Ground cumin must be kept airtight, to retain its pungency.  This spice should be used with restraint - it can overpower all the other flavors in a dish.

I personally love the interaction between Cumin and Corriander and use the two as a combo in much of my spontaneous cooking.  This combo works with both cream sauces, buttery sauces and tomato sauces, it is wonderful to season rice, meats, soups, bean dishes, potato dishes, and so much more.  These are two of the most important spices in my kitchen and if you have not tried them in combination, you need to take the plunge, you have been missing out!

Contraindications:

Currently, there appear to be no warnings or contraindications with the use of Cumin.

Drug Interactions:

None well documented

Warnings:

Not recommended for use during pregnancy


Qty in Basket: None
Product Code: CU3018AH
Price: $7.00
Shipping Weight: 1.10 pounds
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